Survey of aflatoxin-producing fungi in certain fermented foods and beverages in Thailand.
Aflatoxin-producing fungi were found in fermented foods and beverages: fermented rice (kaomak), soybean sauce (taotjo), peanut butter, soy sauce (shoyu), Thai red and white wine, and rice sugar wine. These foods were extracted directly and tested for aflatoxins by thin-layer chromatography (TLC) and high pressure liquid chromatography (HPLC). Four strains of aflatoxin-producing fungi were isolated from peanut butter, taotjo, and shoyu. Direct extracts of 10% of the peanut butters tested and 5% of the kaomak tested contained large amounts of aflatoxins. The HPLC procedures used in this experiment utilized chloroform-ethyl acetate (3:1).
D000348:Aflatoxins / Q000096:biosynthesis*; D010367:Arachis / Q000382:microbiology; D001230:Aspergillus / Q000302:isolation & purification* / Q000378:metabolism; D001231:Aspergillus flavus / Q000302:isolation & purification* / Q000378:metabolism; D005516:Food Microbiology; D012275:Oryza / Q000382:microbiology; D013025:Glycine max / Q000382:microbiology; D013785:Thailand; D014920:Wine
D000348:Aflatoxins